(Gâteau de Pommes Grand-Mère)

　　Sautéing the apples in butter (along with a splash of Calvados) before adding them to the batter lends an extra dimension of richness to this very simple apple cake. Enjoy a wedge with a cup of coffee in the morning or as a welcome afternoon snack with tea.

　　

Ingredients

Makes 6 servings

　　2 tablespoons unsalted imported or organic butter

　　2 large Golden Delicious, Jonagold, or other baking apple, peeled, cored, and coarsely chopped

　　1 1/2 tablespoons Calvados (apple brandy)

　　1 1/4 cups sugar

　　2 teaspoons ground cinnamon

　　2/3 cup plain yogurt

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1/2 cup vegetable oil

　　3 large eggs

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).

　　

Step 3

Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.

　　

Step 4

Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.

　　

Step 5

Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.

　　

Step 6

Note: The cake is best made several hours before serving, or better yet, the night before.

　　Van Gogh's Table, by Alexandra Leaf and Fred LeemanArtisan